Description
A creamy, one-pot macaroni and cheese recipe featuring roasted butternut squash and a trio of cheeses. No draining required.
Ingredients
Scale
- 1 lb short-cut pasta (pipe rigate or fusilli)
- 2 cups mashed roasted butternut squash
- 8 oz sharp cheddar cheese, shredded
- 4 oz cream cheese, cubed
- 1/2 cup Parmesan cheese, grated
- 5 cups water
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine salt
- 1 tsp olive oil
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Halve the squash, remove seeds, rub cut sides with olive oil, and roast face down for 45-55 minutes until tender. Peel and mash 2 cups of flesh.
- In a large Dutch oven over medium heat, melt the butter. Add garlic powder and onion powder, cooking for 3 minutes until fragrant.
- Add the dry pasta to the pot and toss to coat in the seasoned butter.
- Pour in water, add salt, and stir in the mashed squash. Bring to a boil, then uncover and cook for 8 minutes, stirring occasionally.
- Do not drain. Stir in cream cheese and cook for 4-5 minutes until melted and pasta is al dente.
- Reduce heat to low. Stir in cheddar and Parmesan until smooth and creamy. Season with extra salt if needed and serve immediately.
Notes
Roast the squash up to 3 days in advance to save time. For gluten-free, use a sturdy brown rice pasta.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 1 hr 5 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
Keywords: butternut squash mac and cheese, one pot pasta, creamy vegetable pasta, fall comfort food, homemade mac and cheese